If you love to cook and love eating good food, then you will love my pages. I was born and raised in the deep South. That is where we love drinking sweet tea and eating fresh green beans cooked with bacon. The recipes are not all "mine" but are recipes that I seem to want to cook repeatedly. I hope you enjoy and are inspired to try them yourself.

Friday, February 3, 2012

Creamsickle Muffins

Ingredients

1/3 Cup fresh orange juice

zest of ½ a small orange

4 ounces cream cheese, at room temperature, broken into 3-4 pieces

2 Cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 Cup superfine sugar

½ Cup unsalted butter, slightly firm

2 large eggs

1 large egg yolk

1 teaspoon vanilla extract

Orange Glaze

1 Cup powdered sugar

5 Tablespoons fresh orange juice

1 ½ teaspoons light corn syrup

2 teaspoons orange zest

Preparation

Preheat oven to 375 degrees.

1. Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about 1 minute. Stop the machine and add the cream cheese mixture, and mix on medium speed for 1 minute. Add the superfine sugar in a steady stream, then blend in the eggs, the reserved yolk, and the vanilla. Reduce the mixer to low speed and add flour mixture in 3 additions, mixing just until blended after each addition.

2.Scoop muffins into a prepared muffin pan.
Bake for 22-25 minutes, or until the muffins are golden brown an the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven.Drizzle the glaze over the muffins while they are slightly warm or dip tops of muffins into glaze. Allow the glaze to set before serving. Store in an airtight container.